Blueberry Custard Pie

2 cups blueberries
1 baked 9 inch pie shell, well chilled
1 tablespoon flour
1 cup sugar
1 cup evaporated milk
3 large eggs, lightly beaten
1 teaspoon vanilla

Preheat oven to 425 degrees.
Place blueberries in pie crust; set aside.
In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
Whisk in eggs and vanilla until blended; pour mixture over blueberries.
If desired, sprinkle with a dash each of cinnamon and nutmeg.
Bake 15 minutes; reduce heat to 350 degrees.
Bake 35 minutes longer.
Cool completely before slicing.